Thimbleberry Frozen Custard
You might recall that Strudel and I were very grateful last month to be able to attend the 2019 IFBC in Juneau Alaska! I came away totally enamored with Juneau! While at the opening reception of the IFBC, I met Vivian, a native to Alaska, a member of the Tlingit, a Raven from the T’akdeintaan Clan.
In talking with Vivian she helped me identify many of the plants (via my cell phone pictures) I had taken pictures of while on a hike earlier that day.
Check out this giant skunk cabbage (that’s my shoe to the left)!
Not only did I enjoy her knowledge of the local flora and medicinal uses, but I was even more interested to learn that she had a shop in Juneau called Planet Alaska. Here, Vivian and her partner, sell local art, jewelry and food. She told me that she had just finished harvesting thimbleberries and had a fresh batch of Thimbleberry Jam available in their shop. I made it a top priority to get a jar of the jam before leaving Juneau!
Upon returning home I was conflicted with how to best use this limited and therefore precious amount of jam. I didn’t want to just slather it on bread. I wanted to showcase it for all of you in a post. When Strudel and I committed to ice cream this month (it was a difficult topic to commit too) I knew how best to show off this jam. This post has a two-fold purpose because I have never made frozen custard. Hence this simple yet rich and flavorful summertime treat easily came together. The base came from a King Arthur recipe although I used duck egg yolks because, well, I could! The crunchiness of the thimbleberry seeds (think raspberry-like) gives the thick custard a nice texture.
[tasty-recipe id=”8578″]July 21, 2019
This entry was posted in desserts, ice cream and tagged duck eggs, frozen custard, King Arthur, Planet Alaska, thimbleberry, Tlingit.